Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside. Line cookie sheet with parchment paper.
In a large bowl, whisk peanut butter, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir to combine.
Fold in chocolate chips and gluten-free oats. Using a small spoon, scoop cookie dough and gently roll into a loose ball with your hands. Place on cookie sheet and gently press down slightly.
Bake for 10-12 minutes or until cookies start to look golden on top (I found 11 minutes was perfect for my oven). Allow to rest on cookie sheet for 3 to 4 minutes before removing and placing on wire rack. Leave on wire rack until completely cool.